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First, halve about 2 pounds of basa fillets and pat them dry with a paper towel. On a separate plate, combine 2 teaspoons of ground turmeric, 2 teaspoons of ground coriander and 1 teaspoon of white pepper. Add the fish fillets to the plate and coat them in the seasonings. Heat 1 tablespoon of olive oil in a frying pan over high heat, add the fish fillets and cook for 1 to 2 minutes on each side until they become golden. Remove the fillets from the pan and place them on a paper towel-lined plate.

Reduce the heat to medium, then add a 500-gram jar of tikka masala sauce, a 5.5-ounce can of light coconut milk, 1 teaspoon of finely grated lemon zest and 2 tablespoons of lemon juice to the pan. Bring the pan contents to a boil and then reduce the heat to low and simmer for 5 minutes, stirring occasionally. Add the fish fillets back to the pan with 3/4 cup of frozen peas and continue simmering for 5 minutes until the fish is cooked through.

Top with onion and serve with warm naan bread, steamed rice and lemon wedges.